cream of chicken and rice recipe

Written ByJenny Smyth Posted on
cream of chicken and rice recipe
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The Best cream of chicken and rice recipe

I’m so excited to share this classic cream of chicken and rice recipe with you all. This dish has been a staple in our household for years, and it’s a favorite among my family and friends.

I remember my grandmother making it for me when I was a kid, and it’s been a comfort food ever since. There’s something about the combination of the tender chicken, fluffy rice, and rich cream sauce that just feels like home.

Whether we’re having a family dinner or a casual get-together with friends, this recipe is always a crowd-pleaser. And the best part?

It’s incredibly easy to make, even for beginners in the kitchen. I’ve lost count of how many times I’ve made this recipe over the years, but it never gets old.

The key to making this dish shine is in the technique – you have to make sure the rice is cooked just right, so it’s not too mushy or too crunchy. And don’t even get me started on the importance of using high-quality chicken broth – it makes all the difference in the world.

I’ve tried making this recipe with cheaper alternatives, but trust me, it’s worth splurging on the good stuff. So go ahead, give this recipe a try, and see why it’s been a beloved favorite in our household for so long.

Cream of Chicken and Rice

Cream of Chicken and Rice

4.9 from 1871 votes

This comforting dish combines tender chicken, creamy sauce, and fluffy rice. Its a hearty meal perfect for a cozy dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 lb boneless skinless chicken breasts

For the Rice

1 cup long grain white rice
2 cups chicken broth

For the Sauce

2 tbsp butter
2 tbsp flour
2 cups milk
1 cup chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

For Garnish

2 tbsp chopped fresh parsley

👨‍🍳Directions

1Place a large skillet over medium heat.
2Add chicken breasts and cook until they are browned and cooked through.
3This takes about 6-7 minutes per side.
4Remove the chicken from the skillet and set it aside to rest.
5In a saucepan, combine rice and chicken broth.
6Bring to a boil over high heat.
7Once boiling, reduce heat to low, cover, and let it simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
8In the same skillet used for the chicken, melt the butter over medium heat.
9Add flour and whisk to form a roux.
10Cook for 1-2 minutes until the mixture is bubbly and slightly golden.
11Gradually add milk and chicken broth to the roux, whisking continuously.
12Bring the mixture to a simmer and let it cook for 5-7 minutes or until the sauce has thickened.
13Stir in salt, black pepper, and paprika.
14Reduce heat to low and let the sauce simmer for an additional 2-3 minutes.
15Slice the chicken into thin strips.
16Add the cooked rice and sliced chicken to the skillet with the sauce.
17Stir until well combined and heated through.
18Taste and adjust seasoning if necessary.
19Garnish with chopped parsley before serving.

🔧Equipment

Large skillet
Saucepan
Wooden spoon
Measuring cups
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 75mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: For added flavor, you can sauté some onions and garlic in the skillet before adding the flour. Use low sodium broth to reduce the sodium content.

This cream of chicken and rice recipe is truly a classic for a reason – it’s comforting, delicious, and easy to make. Whether you’re serving it at home or taking it to a potluck dinner, this dish is sure to please even the pickiest eaters.

And don’t forget about all those leftovers! You can easily store them in an airtight container for up to three days or freeze them for later use.

❓ Frequently Asked Questions About Cream of Chicken and Rice

Q1: What type of chicken is best for this recipe?

A1: For this recipe, I recommend using boneless, skinless chicken breasts or thighs. You can also use chicken tenders if you prefer a more tender texture.

Q2: Can I use low-fat cream instead of heavy cream?

A2: While low-fat cream can be used as a substitute, keep in mind that it will affect the overall flavor and texture of the dish. Heavy cream provides a richer, more indulgent taste that pairs perfectly with the chicken and rice.

Q3: How do I prevent the cream from curdling?

A3: To avoid curdling, make sure to heat the cream slowly over low heat while constantly whisking. You can also add a little bit of cornstarch or flour to thicken the sauce if needed.

Q4: Can I make this recipe ahead of time?

A4: Yes, you can prepare the ingredients ahead of time and store them in separate containers until ready to assemble and cook. However, it’s best to cook the dish fresh for optimal flavor and texture.

Q5: What are some variations on this recipe?

A5: Feel free to customize this recipe by adding your favorite vegetables (such as peas or carrots), spices (like paprika or thyme), or herbs (like parsley or chives). You can also use different types of protein like beef or pork if you prefer.

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